Go to the Article: 5 Chefs Make Hot Dogs 5 Ways
Lived here all my life -- never heard of a Seattle Dog (I don't know what to tell ya). Tuesday I'll walk up Pike from my office at the Convention Center and see if one can be had up on Broadway somewhere (even though it won't be 2 a.m.). But also now I can make the Chef Steps version at home. It looks amazing! They all do!
If you want a real hot dog you have to go to New Castle, PA the hot dog capitol of the world. here is the chili recipe https://www.dropbox.com/sh/h8ts3in3dfrvjpn/AACI-HWeTO7rzFxBuNAGKhGna?dl=0
A hot dog is clearly a sandwich. Also, I really enjoy the 5 Ways videos. Promotes creative thinking on the receiving end.
If I understood Grant's comment right, Anjana Shanker has joined Chef Steps - if so looking forward to seeing her on camera with the rest of the amazing work everyone does... Hot dogs, pancakes and eggs are fund but am looking forward to Studio Pass content that can show case more of the talent the depth the folks have...
NJ is the hot dog capital of the world!
Lived there 10 years, and only heard about it after I left lol.
Came here to say the same thing, it would be amazing if true! I loved her take on the hot dog.
A smash dog with crispy bits sounds interesting.
That was great, really cool to see you cheffies riffing off each other♡
A few months ago, my job had a sponsored hot dog event. While I have no made the conversions to weight measurements, i finally got the recipes used for the hot dog presentations, and wanted to share. Not my recipes, but they sound good regardless.
Sonoran Style:
1 pkg. (16 oz.) OSCAR MAYER Selects Uncured Angus Beef Franks
8 slices OSCAR MAYER Bacon
8 bolillo rolls, steamed
1 can (15 oz.) pinto beans, rinsed
1 tomato, chopped
1/2 cup chopped onions
2 Tbsp. jalapeño pepper sauce
3 Tbsp. KRAFT Real Mayo
1 Tbsp. HEINZ Yellow Mustard
Make It
WRAP each frank with 1 slice bacon.
COOK in skillet on medium heat 7 to 9 min. or until bacon is done, turning frequently.
CUT long slit down in top of each roll, being careful to not cut through to bottom. Fill rolls with franks and remaining ingredients.
Substitute:
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
Don't have jalapeno pepper sauce? Add 1 Tbsp. pickled jalapeno pepper slices to filling in each sandwich instead.
How to Steam Bolillo Rolls:
Wrap each roll in dampened paper towel. Microwave on HIGH 10 sec.
Guatemalan Style:
What You Need
3/4 cup water
1/2 cup CLAUSSEN Sauerkraut, drained
4 OSCAR MAYER Beef Franks
4 hot dog buns, steamed
1/2 cup guacamole
2 Tbsp. KRAFT Real Mayo
1 Tbsp. HEINZ Tomato Ketchup
1/4 cup chopped onions
COOK franks as directed on package; cut into 1/2-inch-thick slices.
SPREAD cut sides of buns with guacamole; fill with franks and sauerkraut.
TOP with mayo, mustard, ketchup and onions.
Food Facts:
Shucos are Guatemalan-style hot dogs. Traditionally they are served in the buns topped with bacon or longaniza (another type of sausage), sauerkraut or cabbage slaw, and mashed avocados.
Note:
You can either prepare this recipe using purchased guacamole or homemade guacamole. To prepare the guacamole yourself, mash 1 fully ripe avocado to desired consistency. Add 2 Tbsp. lime juice, 1/4 tsp. salt and a dash of pepper; mix well.
How to Steam the Buns:
Place hot dog buns on microwaveable plate; cover with damp paper towel. Microwave on HIGH 30 sec. or just until buns are warmed.
Serving Suggestion:
Add more fiber and color to your diet by pairing these shucos with fresh fruit.
Venezuelan Style:
1 pkg. (16 oz.) OSCAR MAYER Beef Franks
10 hot dog buns
1 small white onion, diced
1/2 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1/2 cup potato sticks
1/4 cup KRAFT Real Mayo
1/4 cup each HEINZ Tomato Ketchup and mustard
2 Tbsp. KRAFT Grated Parmesan Cheese
COOK frank as directed on package.
PLACE hot dogs in buns. Top with onions, coleslaw, and potato sticks.
DRIZZLE with ketchup, mustard and mayo. Sprinkle with Parmesan cheese.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and whole grain hot dog buns.
Columbian Style:
8 OSCAR MAYER Cheese Dogs
1/2 cup KRAFT Real Mayo
1/4 cup tightly packed fresh cilantro leaves
1 Tbsp. fresh lime juice
1 clove garlic, peeled
2 cups tightly packed coleslaw blend (cabbage slaw mix)
8 hot dog buns, steamed
1/2 cup pineapple preserves
1/4 cup HEINZ Tomato Ketchup
2 Tbsp. HEINZ Yellow Mustard
COOK cheese dogs as directed on package.
MEANWHILE, process next 4 ingredients in food processor until smooth. Add to coleslaw blend in medium bowl; mix well.
FILL buns with coleslaw and cheese dogs; top with remaining ingredients.
Traditionally, Columbian-style hot dogs are served in steamed buns spread with mayonnaise, then topped with cheese, and a coleslaw seasoned with vinegar, salt and lime. Additional toppings include a cilantro-mayo sauce, ketchup, mustard, pineapple sauce and potato sticks. Other possible toppings include a sauce made with ketchup and mayonnaise resembling a salsa rosada.
If you don't have pineapple preserves, you can easily make a delicious substitute. Combine 1 undrained 8-oz. can crushed pineapple and 1 Tbsp. brown sugar in saucepan. Bring to boil over medium heat, stirring constantly. Cook over medium-low heat 15 min., stirring occasionally. Cool completely, then refrigerate until ready to use.
